Coppola Feast

Grilled Corn and Tomato Pizza Recipe

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Recipe

GRILLED CORN AND TOMATO PIZZA PAIRED WITH SOFIA ROSÉ

20min Prep, 15min Cook, 35min Total

Ingredients

  • 2 ears corn, shucked
  • 2 Tbsp olive oil, divided
  • 3 Roma tomatoes, thinly sliced
  • 1 (8-oz) pkg fresh mozzarella cheese ball, thinly sliced
  • ¼ cup fresh basil leaves
  • 1 Grilled Pizza Crust (see below for recipe)
  • 1 (5-oz) pkg arugula
  • 1 Tbsp fresh lemon juice
  • ½ cup freshly shaved Parmesan cheese
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. Preheat grill to medium-high heat.
  2. Rub corn with 1 Tbsp oil; place on grill rack.
  3. Grill, covered, turning occasionally, 8 minutes or until browned and tender.
  4. Remove corn kernels from cob (to yield about 1⅓ cups).
  5. Arrange tomatoes, cheese, basil, and corn over cooked side of grilled crust.
  6. Place on grill rack; cover and grill 5 to 6 minutes or until cheese is melted and bottom of crust is browned.
  7. Toss together arugula, lemon juice, 1 Tbsp oil, Parmesan, and salt and pepper.
  8. Serve as a topping on pizza.

GRILLED PIZZA CRUSTS

25min Prep, 5min Cook, 30min Total

Ingredients

  • 1 (0.25-oz) pkg active dry yeast
  • 1 Tbsp sugar
  • 3½ cups all-purpose flour
  • 1 Tbsp salt
  • ¼ cup plus 2 Tbsp extra-virgin olive oil, divided
  • Yellow cornmeal

Instructions

  1. Stir together 1¼ cups warm water (105°F to 115°F ), yeast, and sugar in a small bowl; let stand 5 minutes or until foamy.
  2. Combine flour and salt in a food processor.
  3. With processor running, slowly add ¼ cup oil and yeast mixture through food chute, processing until mixture forms a ball.
  4. Turn out dough onto a lightly floured surface; knead 3 to 4 minutes or until dough is smooth and elastic.
  5. Place dough in a greased bowl.
  6. Cover and let stand in a warm place (between 80°F and 90°F), free from drafts, 45 minutes or until doubled in size.
  7. Preheat grill to medium-high heat.
  8. Generously sprinkle a work surface with cornmeal.
  9. Place dough in center of cornmeal, and roll into a 15-inch rectangle (about ¼-inch thick).
  10. Brush top of dough with 1 Tbsp oil; sprinkle with cornmeal.
  11. Place dough on grill, oiled side down.
  12. Grill, covered, 3 to 4 minutes or until top of dough is bubbly and bottom is browned.
  13. Brush top of dough with 1 Tbsp oil; invert onto a baking sheet.
  14. Top crust with desired toppings, and continue grilling as directed.

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